Blueberry muffin ice cream truffles (vegan)


Whether in the form of intricate petit-fours or fruiting underground mushrooms, truffles are such a food of decadence and culinary snobbery. Muffins are somewhat the opposite- their consumption reflects the day to day mundane routines we endure, gobbled up non-fussily, any time of the day, usually in a rush, to fill that gap which yearns to be fed. They provide a different sort of satisfaction to the truffle, most probably due to their association with haphazard and hectic situations, which are a common occurrence in a life so ordinary.


This recipe combines both the muffin and truffle, cleverly using ice cream to bring it all together. With blueberry muffins being the classic, they had to be part of the recipe. Berries are also on par with the truffle hierarchy when it comes to classification of fruit, so they are extremely fitting to the theme. That juicy little pop, as the berry ruptures immediately between the sturdy incisors, exploding with juice comparable to the colour of blood as it flows blue through your veins, is inviting and addictive. I’m surprised it wasn’t the forbidden fruit!


So maybe this is just a pimped up muffin with ice cream, but it looks like a truffle, can be eaten exactly like a truffle and is even dusted with cocoa powder, so I don’t see how it couldn’t be considered an indulgent truffle.

A bonus with this recipe is it will not spoil for quite some time so keep those guests coming, just be sure to allow 5 minutes before serving straight from the freezer.


Serving size

Makes roughly 50 truffles

Ingredients for ice cream

  • 5 Bananas slices
  • 50ml Coconut milk
  • 2 tbsp maple syrup

Ingredients for muffins

  • 200 ml soya milk
  • 2 tsp lemon juice
  • 1 tsp vanilla essence
  • 60ml rapeseed oil
  • 125g sugar
  • 2 tsp sodium bicarbonate
  • 2 tsp baking powder
  • 250g plain flour
  • 150g blueberries



  • Preheat oven to 180C.
  • For the ice cream, freeze the banana slices for at least 3 hours.
  • Remove from the freezer and place in a blender with the milk and syrup.
  • Continue to blitz, scraping the mixture from the sides of the blender until an even, creamy finish is achieved
  • Store in the freezer until required.
  • To make the muffins, combine dry and wet ingredients together (except the blueberries)
  • Whisk together to achieve a creamy batter
  • Fold in the blueberries gently before spooning into 12 cupcake cases
  • Bake for 25 minutes.
  • To make the ice cream truffles, tear the muffins apart into small chunks.
  • Combine an even mixture of ice cream and muffins together either in a food processor or using your hands.
  • When roughly mixed, form little balls, by rolling the ice cream dough between the palms of your hands, working quickly to prevent the ice cream from melting.
  • Dust with various powders, such as cocoa powder, coconut cream powder and matcha powder, whatever you have in your kitchen. Alternatively, just eat them naked, whichever you prefer.


Store in the freezer and pop one in your mouth at whatever time you desire.


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